Yellow Dal - Yellow Lentils Recipe

Yellow Dal - Yellow Lentils Recipe

This yellow dal is made with yellow lentils cooked with mustard seeds and ghee. Served over steamed rice and a side of fry fish this makes the perfect weekday lunch. It takes just 20 minutes to make the dal and it can be customized in so many ways

Course Dinner, Lunch

Cuisine East-Indian, Indian

Keyword dal, moong dal, yellow dal, yellow lentils

Prep Time 10

Cook Time 10

Servings servings

Calories 272kcal

Cost $5

Ingredients

1 cup Yellow lentils split moong dal
1 tbsp Ghee up to 4 tbsp
1 tbsp Cooking oil
1 tsp Mustard seeds
4 Curry leaves
2 Green chilies slit
2 Red chilies seeds removed and roughly chopped
½ tsp Cumin seeds jeera
2 large Garlic cloves sliced thinly
½ inch Ginger sliced thinly
½ tsp Turmeric powder haldi
½ cup Onions chopped
¼ cup Dill chopped (shepu leaves)
½ cup Coriander leaves chopped
2 cups Vegetable stock
1 cup Water
½ tsp Salt
¼ tsp Pepper

Instructions

Clean, sort, and wash lentils. Time permitting soak in cold water for 30 minutes.
Pro tip - soaking will soften the lentils making them cook evenly and reduce the cooking time.
In a pressure cooker - melt the ghee and oil. Add the mustard seeds and wait for them to splutter. Next, add the curry leaves, cumin seeds, ginger, garlic, and both red and green chilies. Saute for just 30 seconds to a minute keeping the heat to low so you don't burn the leaves and garlic.
For Instant pot - use the saute mode and turn it off when if it becomes too hot. Since you can't lower heat turning it off and on is the best way to manage the heat
1 tbsp Ghee, 1 tbsp Cooking oil, 1 tsp Mustard seeds, 4 Curry leaves, 2 Green chilies, 2 Red chilies, ½ tsp Cumin seeds, 2 large Garlic cloves, ½ inch Ginger, ½ tsp Turmeric powder
Next, add the onions and cook until the onions are translucent. Add the turmeric powder and cook for 30 seconds.
½ cup Onions
Add in the drained lentils followed by the vegetable stock and water. Add the dill and coriander leaves, then season with salt and pepper.
1 cup Yellow lentils, ¼ cup Dill, ½ cup Coriander leaves, 2 cups Vegetable stock, 1 cup Water, ½ tsp Salt, ¼ tsp Pepper
Cover the cook the dal
- For the pressure cooker and put the lid with the valve and whistle. Cook on medium heat for 3 to 4 whistles and let natural release
- for the Instant pot -first, switch the saute mode off. Then, cover the lid to the closed position and set the valve to seal. Pressure cook on high for 15 minutes and let natural release
- for stovetop - it will take from 30 to 45 minutes depending on how long the lentils were soaked.
Pro tip - It is best to use natural release otherwise the lentil particles can go into the whistle or seal valve which is difficult to clean.
When open, mix well and check for consistency adding water if necessary. Taste and adjust seasoning. Garnish with more chopped coriander leaves.

Notes

Lentils and pulses are stored for months in sacks and storage facilities which is why rinsing them more than a few times in running water is very very important.
Soaking the lentils will ensure that the dal is softened which gives a better texture to the dal as compared to a grainy texture when you cook unsoaked
Some people like dal soft while others like to see the individual grains (al dante) as I have done today. So adjust the cooking time to suit your preference.
The quality of your lentils and legumes will often determine the cooking time. Older dal may take a few minutes longer to cook which is why soaking is very important.
This is an easier, fuss-free recipe to make dal in one pot. Traditionally, dal is often soaked and cooked in water in a pressure cooker without any spices or seasoning. Then, a tadka (tempering) is prepared and added to the dal just before serving. This was an easier way to prepare large quantities of lentils and save them for later use.
Don't be afraid to adjust the species to make it spicer.
You can also add diced vegetables such as carrots, zucchini, spinach, etc to the dal to make it more nutritious
For restaurant-style dal - add up to 4 tbsp of ghee!
Once the dal is ready, you can add more water if required to adjust consistency. Similarly, if you prefer it thicker, just cook on high for a few minutes until the excess water evaporates.

Nutrition